Recent content by Bgille6

I’m in search of a 15-20 gallon barrel to age this years batch of cab sauv. I’ve looked around online but haven’t been able to find much. I would prefer a toasted barrel over charred. Thank you.

Great! I’ve been picking up some very helpful information.

I just did the final polishing rack for a Forte series Super Tuscan and I just say I’m very impressed. There is no discernible kit taste or aroma. The color, aroma, and taste are all fantastic for such a young wine. Matteo knocked this one out of the park! I can’t wait to see how this will taste...

Corrado’s in New Jersey is about an hour away, but I may take a ride up to the finger lakes this summer to get some White juice to try out.

I have one of their Super Tuscans going right now. I’ll be doing the final polishing rack tonight. I’m very impressed with the flavors and aroma that it has already.

I’m very happy to have found this forum! I am not new to wine making but I am looking to step up my wine game by making a fresh grape Cabernet Sauvignon this fall. I have made many kit wines as well as a lot of wine from fresh fruit, just never a fresh grape wine fermented on the skins. I live...